Description
A vibrant and healthy quinoa salad packed with fresh vegetables, perfect for a light summer meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare vegetables: While quinoa is cooking, dice the red bell pepper, cucumber, and red onion. Chop the parsley and mint.
- Make dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Combine: In a large bowl, combine the cooked quinoa, diced vegetables, parsley, and mint.
- Dress the salad: Pour the dressing over the salad and toss gently to coat.
- Serve: Enjoy your delicious veggie-packed quinoa salad!
Notes
- For extra flavor, add cherry tomatoes or chickpeas.
- Adjust lemon juice and olive oil to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg